Big Chief Jerky part Deaux

Discussion in 'Making Jerky' started by longshot, Oct 18, 2006.

  1. longshot

    longshot Meat Mopper OTBS Member

    OK,
    nearly the same brine (did some brown Sugar this time)
    Ready to try again Bottom Round sliced 3/16-1/4 thick
    Will be ready for the smoker this eve.


    Quick question: I see many of you hanging the jerky strips as opposed to laying it on the racks what are the advantages/disadvantages of hanging?

    Thanks
    Longshot
     
  2. longshot

    longshot Meat Mopper OTBS Member

    SOrry NOOB mistake, Just read the other thread. Hanging makes more room. DUH Thanks guys your the best.

    Longshot
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Hey Long-how did it turn out?
     
  4. longshot

    longshot Meat Mopper OTBS Member

    Hey Dutch,
    I had sucess this time. The jerky turned out fantastic. As a matter of fact it is alrady nearly gone. Two roasts and its down to the bottom of the pan. Around my house good smoked meats don't last long. Next I want to try some trout Got a good Brine Recipe for Trout???

    Thanks
    Longshot
     
  5. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    A simple brine of
    1 gallon of water
    1 cup of salt
    1 cup of sugar (white or brown)
    and whatever spices you want to add to enhance the flavor.

    Heat up the water or use HOT tap water, add salt, sugar, and spices if using. Stir until salt and sugar dissolves and allow to cool. I place the fish in plastic bin and pour enough brine over them to cover. Place in the fridge overnight (at least 12 hours) then smoke at around 160-170 degrees.
     

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